Chocolate Sour Cream Pound Cake

Why You’ll Love This Recipe

This cake offers a luxurious combination of flavors and textures that you’ll love! The sour cream adds moisture and richness, while the blend of Dutch process cocoa and black cocoa powder delivers deep, chocolatey notes. Plus, the simple preparation process means you can whip up this cake without too much hassle. When paired with a smooth and glossy chocolate glaze, this cake is perfect for any occasion, from a casual coffee break to a celebratory event.

Ingredients

For the chocolate sour cream pound cake:

• 120 g (1 cup) all-purpose flour

• 42 g (½ cup) Dutch process cocoa powder

• 21 g (¼ cup) black cocoa powder

• 1 ½ teaspoon espresso powder, optional

• ¾ teaspoon baking powder

• ½ teaspoon kosher salt

• 198 g (14 tablespoons) unsalted butter, room temperature

• 250 g (1 ¼ cup) granulated sugar

• 4 eggs, room temperature

• 1 teaspoon vanilla paste or extract

• 227 g (1 cup) sour cream, room temperature

For the chocolate glaze:

• 113 g (½ cup) heavy cream

• 85 g (3 oz) semi-sweet chocolate

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 325°F (163°C). Line a 9x5-inch loaf pan with parchment paper for easy removal.

2. In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, black cocoa powder, espresso powder (if using), baking powder, and kosher salt. Set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar together for 2-3 minutes until light and fluffy.

4. Add the vanilla extract or paste and eggs, one at a time, mixing well after each addition. Be sure to fully incorporate each egg before adding the next.

5. Scrape down the sides of the bowl and mix in half of the dry ingredients on low speed. Add the sour cream and continue mixing until mostly combined. Then, add the remaining dry ingredients and mix until just combined. Avoid over-mixing.

6. Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to release any air bubbles.

7. Bake for approximately 1 hour 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.

8. Let the cake cool completely on a wire rack.

9. For the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (about 190°F or 88°C). Remove from heat and add the semi-sweet chocolate. Stir gently until the chocolate is completely melted and the ganache is smooth.

10. Pour the ganache over the cooled pound cake, spreading it evenly. Let it set before slicing and serving.

Servings and Timing

• Servings: 12 slices

• Prep Time: 40 minutes

• Cook Time: 1 hour 20 minutes

• Total Time: 2 hours

Variations

• Espresso Powder: While optional, espresso powder enhances the depth of chocolate flavor. If you prefer a milder taste, feel free to skip it.

• Cocoa Powder: If you don’t have black cocoa powder, simply substitute an additional 2 tablespoons of Dutch process cocoa powder for a similar taste.

• Yogurt Substitute: For a tangier flavor, you can replace the sour cream with full-fat plain Greek yogurt.

Storage/Reheating

Store the pound cake in an airtight container at room temperature for 2-3 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer bag. The cake can be kept frozen for up to 3 months. When ready to serve, thaw at room temperature, or microwave slices for a few seconds to enjoy a warm, fudgy treat.

FAQs

1. Can I use milk instead of sour cream?

While sour cream gives this cake a rich, tangy flavor and texture, you can substitute it with full-fat plain Greek yogurt or even buttermilk if needed.

2. What if I don’t have a loaf pan?

You can use any similar-sized baking pan, though you may need to adjust the baking time depending on the shape and size of the pan.

3. Can I make this cake ahead of time?

Yes, this cake holds up well over time. You can make it a day or two in advance, as the flavors only improve with rest.

4. Can I substitute margarine for butter?

While margarine can be used, the flavor and texture may not be as rich. Unsalted butter is recommended for the best results.

5. What is black cocoa powder, and can I substitute it?

Black cocoa powder is a very dark cocoa powder that gives baked goods a rich, deep color and flavor. If you don't have it, you can substitute it with more Dutch process cocoa powder.

6. Can I freeze the chocolate sour cream pound cake?

Yes! This cake freezes beautifully. Wrap slices tightly in plastic wrap or foil and place them in a freezer bag. Thaw at room temperature when ready to enjoy.

7. How can I make this cake even more chocolatey?

For an extra chocolate kick, you can add chocolate chips or chopped chocolate to the batter before baking.

8. Can I skip the chocolate glaze?

If you prefer a less rich dessert, you can skip the glaze or dust the cake with powdered sugar instead.

9. How do I know when the cake is done?

A toothpick inserted into the center should come out clean when the cake is fully baked. If it’s still wet, give it a few more minutes in the oven.

10. Can I add nuts to this cake?

Absolutely! Chopped walnuts or pecans would be a great addition to the batter for added crunch and flavor.

Conclusion

This Chocolate Sour Cream Pound Cake is a must-try for chocolate lovers! Its rich, fudgy texture and deep cocoa flavor make it the perfect dessert for any occasion. Whether you enjoy it with a glossy chocolate glaze or plain, this cake is sure to satisfy your sweet tooth. Happy baking!

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